Fundamentals of Dairy Chemistry

  • Noble P. Wong
  • Robert Jenness
  • Mark Keeney
  • Elmer H. Marth

Table of contents

  1. Front Matter
    Pages i-xi
  2. Robert Jenness
    Pages 1-38
  3. Richard Bassette, Judith S. Acosta
    Pages 39-79
  4. Robert McL. Whitney
    Pages 81-169
  5. Robert G. Jensen, Richard W. Clark
    Pages 171-213
  6. John L. Weihrauch
    Pages 215-278
  7. Virginia H. Holsinger
    Pages 279-342
  8. Lois D. McBean, Elwood W. Speckmann
    Pages 343-407
  9. John W. Sherbon
    Pages 409-460
  10. Harold M. Farrell Jr.
    Pages 461-510
  11. Thomas W. Keenan, Ian H. Mather, Daniel P. Dylewski
    Pages 511-582
  12. Rodney J. Brown
    Pages 583-607
  13. Rodney J. Brown, C. A. Ernstrom, Mark E. Johnson
    Pages 609-654
  14. Joseph F. Frank, Elmer H. Marth
    Pages 655-738
  15. Charles V. Morr, Ronald L. Richter
    Pages 739-766
  16. Back Matter
    Pages 767-779

About this book

Introduction

Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research. The third edition carries on in that format which has proved successful over four previous editions (Fun­ damentals of Dairy Science 1928, 1935 and Fundamentals of Dairy Chemistry 1965, 1974). Not only is the material brought up-to-date, indeed several chapters have been completely re-written, but attempts have been made to streamline this edition. In view of the plethora of research related to dairy chemistry, authors were asked to reduce the number of references by eliminating the early, less significant ones. In addition, two chapters have been replaced with subjects which we felt deserved attention: "Nutritive Value of Dairy Foods" and "Chemistry of Processing. " Since our society is now more attuned to the quality of the food it consumes and the processes necessary to preserve that quality, the addition of these topics seemed justified. This does not minimize the importance of the information in the deleted chapters, "Vitamins of Milk" and "Frozen Dairy Products. " Some of the mate­ rial in these previous chapters has been incorporated into the new chapters; furthermore, the information in these chapters is available in the second edition, as a reprint from ADSA (Vitamins in Milk and Milk Products, November 1965) or in the many texts on ice cream manufac­ ture.

Keywords

Vitamin chemistry enzymes food lactose processing

Editors and affiliations

  • Noble P. Wong
    • 1
  • Robert Jenness
    • 2
  • Mark Keeney
    • 3
  • Elmer H. Marth
    • 4
  1. 1.Agricultural Research ServiceU.S. Department of AgricultureUSA
  2. 2.Department of BiochemistryUniversity of MinnesotaUSA
  3. 3.Department of Chemistry and BiochemistryUniversity of MarylandUSA
  4. 4.Department of Food ScienceUniversity of WisconsinUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4615-7050-9
  • Copyright Information Springer-Verlag US 1988
  • Publisher Name Springer, Boston, MA
  • eBook Packages Springer Book Archive
  • Print ISBN 978-0-442-20489-1
  • Online ISBN 978-1-4615-7050-9
  • About this book